Nourishing. Satisfying. Gourmet.

Pennywise Platter Thursday

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It’s time to share your frugal and nourishing tips and recipes! Where do you shop for quality food at a lower price? What recipe saves a penny? How do you balance a budget with nourishing food? Share here.

Please read through the three simple rules for those participating. This helps keep the quality of our carnival. Please read them through before linking and thanks again for your continued participation.

1) No linking to giveaways or promotions for affiliates or sponsors. One thing that I’ve noticed increasingly on Pennywise Platter is that I am getting more and more promotional pieces for affiliates or sponsors and a lot of giveaways. I’ve decided to keep Pennywise less “commercial” and more in tune with the spirit of the carnival by not allowing these links anymore. There was nothing wrong with those of you who linked to them, I just think that it will protect the integrity of our carnival better without them. Plus, it makes our links valuable in the future as well. A link to a giveaway three months old isn’t going to be worth browsing in three months time, but a link to a recipe for a frugal soup would be. I will be deleting any giveaway links or promotional links.

2) Keep the ingredients “nourishing”, such as whole grains, meats, vegetables, legumes, unrefined salt and sugars, chicken, etc. I am not going to be an ingredient police every week, but if there is a link to a post that is obviously not filling any of the criteria for healthy (for example, a white flour, white sugar birthday cake), I will delete that link. However, feel free to post vegetarian, vegan, raw, low-carb, etc.

3) Link back to the carnival This is common carnival courtesy. And more then that, it helps build the community of the carnival as you are sending your readers to others participating. And please, as a blogger, check out other’s posts and leave a comment! I know that we would all love to hear from each other.

How to link up to your post? Read below.

Using the Mr. Linky, link back to your specific post, not just your blog.

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Comments

Hi Kim! Hope you are having a fantastic week. Just posted my new favorite recipe for water kefir. It’s not really warm here yet but it is incredibly refreshing on warm days! Who needs a cold beer! I’ve got my wine colored, fermented water kefir in a ball jar!

The rhubarb only broke ground in my garden three weeks ago, but it’s already big enough to eat. In fact, I’m already starting to give it away. It’s traditional to use it in sweet recipes, but I also like to experiment with using it’s tang in savory treats. Today, I’m sharing my recipe for rhubarb green salsa, which is a play on traditional tomatillo green salsa.

I just linked to a post I wrote a while back about stretching meat into a couple of different meals and included my mom’s recipe for oven beef stew. (I’m not sure how I’m going to apply this now, as I’m starting GAPS on Sunday…) Happy Thursday, everyone!

Thanks for hosting! My post is a little iffy. I have a post on a documentry about people who live, work and eat in a garbage dump in South America. It is sobering to realize the copious amounts of garbage that we create and to look at the lives of those who sort through it looking for recyclables. I linked back here for ideas on how to live simply and not wastefully and ask my readers to be cautious about consumerism but it is not a recipe. If it is not within the parameters of the carnival, please delete it. No hard feelings, I understand completely.

Looks like an interesting variety of posts this week– I added a simple fresh Carrot, Chickpea, and Parley Salad, with a variety of suggestions on how to vary the flavors using different spices and herbs. If you have a food processor to grate the carrot, it literally take about 5 minutes to throw together.

Thanks for hosting! I’m LATE to the party again!! For some reason I have this bookmarked for Friday blog hops….oops. This week I’m sharing my EASY & Frugal Stovetop Chicken Parm Pasta! I love that I can make chicken parm without heating my kitchen & using only 2 chicken breasts to feed my family of 5 with leftovers. What’s not to love!!

I’m posting another comment because as my comment was submitting I noticed that I had not yet changed my “blog url” under website (I switched to wordpress and own domain last month), and a mistake in my email address. Sorry about that!!

All corrections are made in this comment, and this is linked to my new blog address.

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.